Soup's On!

Soup always seems like the perfect food for chilly weather. While it's hardly chilly where I am (though it is a little cool), winter is great for soup. That said, here are six soup recipes to get you through the day. Enjoy!

FRESH TOMATO SOUP

This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.

To view this online, click here.

Note: The recipe originally called for 1 quart vegetable or chicken broth. I cut out the chicken broth, for obvious reasons.

Ingredients

6 cups chopped fresh tomatoes (any kind)

1 medium onion, sliced

3 cloves garlic, minced

1 quart vegetable broth

kosher salt and freshly-ground black pepper, to taste

2 tablespoons butter

2 tablespoons flour

3-4 tablespoons balsamic vinegar

1-3 teaspoons sugar

chopped fresh basil (for garnish)

Preparation

Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.

Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)

Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.

Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).

Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.

APPLE RUTABAGA SOUP

This came from Brett Moore, About.com’s Gourmet Food expert. He wrote, “Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.” Prep Time: 15 minutes; Cook Time: 35 minutes

To view this online, click here.

Note: This recipe originally called for "1 quart good chicken stock". I changed it to vegetable stock. I'm also wondering about the heavy cream and butter; those could be exchanged for good vegetarian/vegan equivalents, especially if you're a vegan - something I'm striving to become.

Ingredients:

1 stick (1/4 pound) butter

1 cup onion, roughly chopped

1 cup Granny Smith apple, peeled, cored and roughly chopped

1 cup rutabaga, peeled and roughly chopped

1 cup butternut squash, peeled, seeded and roughly chopped

1 cup carrots, peeled and roughly chopped

1 cup sweet potato, peeled and roughly chopped

1 quart good vegetable stock

2 cups heavy cream

1/4 cup maple syrup

Salt and cayenne pepper to taste

Preparation:

In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

BUTTERNUT SQUASH SOUP

This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.

Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.

Ingredients

1 tablespoon extra-virgin olive oil

1 1/2 cups finely chopped onion

2 cloves garlic, minced

4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)

4 1/2 cups water

1 cup well-flavored vegetable stock

1/2 cup medium-dry sherry

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Preparation

Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.

Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.

Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

RED LENTIL SOUP WITH LEMON

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.

Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.

Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart chicken or vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS

This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.

This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.

Ingredients

1/4 cup extra-virgin olive oil

4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces

Salt

8 medium onions

4 celery stalks, coarsely chopped

4 medium carrots, peeled and coarsely chopped

2 bay leaves

4 thyme sprigs

8 tablespoons (1 stick) unsalted butter

Black pepper

1 cup port wine

Lemon juice, to taste, optional

6 ounces baguette loaf, cut into 1/2-inch-thick slices

2 garlic cloves, halved

8 ounces Gruyère cheese

Preparation

Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.

Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.

Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).

Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)

While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.

Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).

To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

Tip

To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.

Wednesday Recipes

Here are today's six recipes to help you through the day. Enjoy!

SWEET POTATOES ANNA WITH PRUNES

This comes from Tara Parker-Pope in The New York Times cooking e-newsletter. The recipe begins, “This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly — use a mandoline if you have one — and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.”

Yield: 6 to 10 servings; Time: About 1 hour 30 minutes.

This was featured in “Home Cooks Rethink Sweet Potatoes” and can be viewed online here.

Also helpful is “How to Cook Potatoes”, a guide from The New York Times food writer, Julia Moskin.

Note: I don’t keep alcohol around the house, so I plan to use either water or maybe fruit juice - possibly plum or prune juice?

Ingredients

1 cup (2 sticks) unsalted butter

1 cup port

10 pitted prunes

5 to 6 small sweet potatoes, peeled and very thinly sliced

Salt and freshly ground black pepper

Preparation

Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.

Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.

Heat oven to 450 degrees.

Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.

Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it’s up to you. Pack the potatoes tightly by pressing down on them with your palms. If there’s a little butter left at the end, it’s no big deal.

Bake until crisp and tender, 35 to 45 minutes.

Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

INDONESIAN TOFU AND VEGETABLE STEW

This recipe begins, “With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.”

Yield: 8 servings.

Serving Size: 1 cup

Source: Patricia Chuey, RD

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1251

View recipe with photo: http://diabeticgourmet.com/recipes/html/1251.shtml

Ingredients

1 Tbsp freshly grated ginger

Juice of one medium sized lime

1 1/2 Tbsp canola oil, divided

1 (12 oz) block of firm or extra firm tofu, diced into cubes

1 large onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground cloves

1 cup sodium-reduced vegetable or chicken broth

1 cup light coconut milk

2 cups green beans, cut in 2 inch pieces

1 red bell pepper, diced

1 medium zucchini, diced

2 Tbsp fresh cilantro

Directions

In a bowl, marinate tofu with the ginger, lime juice and 1/2 Tbsp canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.

In a large saucepan, no lid required heat remaining 1 Tbsp canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin, coriander and cloves and stir for 2 minutes.

To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.

Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.

Nutritional Information Per Serving: Calories: 120; Protein: 5 g; Fat: 8 g; Sodium: 290 mg; Cholesterol: 0 mg; Saturated Fat: 2 g; Dietary Fiber: 3 g; Carbohydrates: 8 g

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “It's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT

This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”

This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.

Makes 12 muffins.

This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.

Ingredients (for the pecan butter)

2 cups pecans

10 Deglet dates, pitted

1/2 tsp. ground cinnamon

Ingredients (for the coating)

2 Tbsp. virgin coconut oil

3 Tbsp. maple syrup

3 Tbsp. unsweetened cocoa powder

1 tsp. coarse sea salt

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.

In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.

Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.

To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.

Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.

Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

FROZEN BLUEBERRY BREAKFAST BARS

This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10

To view this online, click here.

Ingredients

2 1/2 cups Cascadian Farm® organic oats & honey granola

1/4 cup butter, melted

3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt

1/4 cup fresh blueberries

2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed

Directions

Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.

Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.

Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.

*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Taco Tuesday!

I don't know about you, but I love tacos. So when it comes to Taco Tuesdays, I have no problems. Here are six taco recipes to help you through the day. Enjoy!

MUSHROOM TACOS

This is from Runner's World and can be viewed online here. Recipe feeds 2-3 runners; Time needed: 30-45 minutes

What you’ll need:

Pound of scrubbed assorted mushrooms (creminis and portabellos work well)

1 yellow onion

2 cloves garlic

6 small corn tortillas

1 orange

1 lime

1 teaspoon cumin

2 teaspoons dark chili powder

1 teaspoon oregano

3 tablespoons extra virgin olive oil

Salt to taste

Cilantro

How to make it:

Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.

Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.

Mince garlic. Juice orange and lime. Reserve two wedges of lime.

Add garlic, cumin, oregano, and chili powder to onions and mushroom.

Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.

Cook for two to three minutes until the juice reduces.

Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.

Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!

MEXICAN ROSE TACO SALAD

This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.

This can be viewed online here.

Ingredients

1 head red leaf lettuce, rinsed

15-oz. can black or navy beans, drained and rinsed

15 1/4-oz. can corn, drained

6-oz. can pitted black olives, drained

1 bunch scallions, cut into 1-inch lengths

2 medium-sized tomatoes, thinly sliced

1 ripe avocado, peeled and thinly sliced

1 cup loosely packed fresh coriander leaves

1 to 2 jalapeno chiles, thinly sliced, for garnish

Dressing

1/2 cup olive oil

Juice of 1/2 lime

1 tsp. chili powder, or to taste

3 Tbs. taco sauce

1 Tbs. granulated sugar, or to taste

Instructions:

Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.

Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.

To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.

To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.

Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g

SOFT BEAN TACOS

This also comes from Vegetarian Times. Serves 4.

To view this online, click here.

Ingredients:

8 (6-inch) flour tortillas

1/4 cup water

1 small red bell pepper, chopped

1 cup frozen corn kernels, thawed

2 green onions, thinly sliced

1 small jalapeno pepper, seeded and minced (optional)

16-oz. can spicy fat-free refried beans

1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese

Instructions:

Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.

Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

CRUNCHY BLACK BEAN TACOS

This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.

This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.

2 cups cooked black beans

1/2 cup minced red onion

2 tablespoons minced fresh cilantro

1/2 teaspoon ground cumin

1 teaspoon paprika

Pinch of salt

4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese

2 tablespoons vegetable or canola oil

8 corn tortillas

Toppings

Avocado

Hot sauce

Salsa

Sour cream

In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes:

Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS

This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.

To view this online, click here.

Ingredients:

Roasted Peppers and Onions

3 red bell peppers, thinly sliced (3 cups)

1 large onion, thinly sliced (1 1/2 cups)

1 Tbs. olive oil

Tacos

2 Tbs. olive oil

1 medium onion, chopped (1 cup)

6 cloves garlic, minced (2 Tbs.)

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can diced organic fire-roasted tomatoes

1 Tbs. chili powder

1 Tbs. ground cumin

1/8 tsp. hot sauce, or more to taste

16 organic corn taco shells, warmed

Toppings

3 cups shredded lettuce

1 16-oz. container prepared salsa

2 large tomatoes, diced (2 cups)

2 avocados, diced (2 cups)

1 1/2 cups shredded Cheddar or Monterey Jack cheese

1 cup low-fat sour cream

Instructions:

To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.

Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.

Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g

Monday Recipes

It's Monday...Hope your weekend was good. Here are six recipes to help you through the day. Enjoy!

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “t's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

VEGETARIAN CHILI

This comes from Ken Stross on Runner’s World website. The recipe begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, click here.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Friday Recipes

It's finally Friday. Yay! Here are six recipes to help you through the weekend. Enjoy!

VEGETARIAN LASAGNA

This recipe and the next (Spaghetti Sauce) are from my e-cookbook, Off the Wall Cooking. And while I'm mentioning Off the Wall Cooking, I'm in the process of updating the cookbook, adding new recipes (including the Quick and Easy Lasagna), as well as photos. It's time to do the updates.

As for this, I had been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians.

Once, a co-worker mentioned he loved lasagna. One afternoon, learning (by accident) that I was fixing lasagna for dinner, he managed to finagle a reluctant invitation for dinner. The next day, he mentioned this was the best lasagna he'd ever had.

“What kind of meat was that?” he asked. I told him there wasn't any meat. “Okay, so no beef. Ground turkey? Chicken?”

I shook my head. “It was tofu crumbles.”

He looked at me, confused. “What's that?”

“Well, you start with soybeans...”

That's about as far as I got. He looked at me aghast, and asked, “What are you, some kind of vegetarian?” Never heard from him again.

16 ounce box of lasagna noodles

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 12-ounce package of meatless crumbles (see note)

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat.

Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

Note: I used to use 10-ounce packages of tofu crumbles in this recipe, including the time my former co-worker came over. It's found in the produce section of many grocery stores. Since then, though, I've discovered Boca's Veggie Ground Crumbles, which, when used in recipes, are a great vegan substitute for ground beef. A 12-ounce bag of this can be used in place of a pound of beef. Feel- and taste-wise, it's a better substitute for meat than the tofu crumbles.

Another good product, which I use a lot is MorningStar Farms® Grillers® Crumbles™. Since discovering this and Boca's Veggie Ground Crumbles, I've alternated between these two products in my lasagna. (Of course, the fact that the local grocery store no longer seems to offer the tofu crumbles I used to use figures into the equation. I really can't remember the company's name...) But you can use either product - the Boca or MorningStar product. Of course, if you have something similar that you're used to using, you're allowed to. (What? Someone giving you permission? Yup!)

SPAGHETTI SAUCE

28 oz. can tomatoes (note)

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

3 onions, chopped

3 – 5 cloves garlic, crushed

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

2 T honey

1 T vinegar

1 T soy sauce

1/4 – 1/2 lb. grated cheese

Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over a pound of hot spaghetti. Better the next day—if any is left!

Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced) in place of the canned tomatoes, & add an extra can of tomato sauce.

QUICK AND EASY LASAGNA

Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.

My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.







16 ounce box of lasagna noodles

Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)

12-ounce package of Veggie Ground Crumbles (see note)

8-ounce package of Shredded Cheese (see note)

Taco seasoning pack (optional)

15-ounce can Manwich Sloppy Joe Sauce (optional)

Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.

While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.

As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.

To assemble:

Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.

Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.

Dig in!

Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.

With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.

With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.

PEANUT BUTTER BALLS

This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.

Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls

Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback

Ingredients

18 ounces peanut butter, recipe follows

1 (16-ounce) box confectioners' sugar

1 1/3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) unsalted butter, softened

12 ounces milk chocolate, melted

Peanut Butter:

3 cups peanuts, shelled, unsalted and dry roasted

Peanut oil, if necessary

Directions

In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.

Peanut Butter:

Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.

MARINATED CUCUMBER SALAD

Servings: 5

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/4.shtml

Ingredients

1/2 cup Italian dressing (low-calorie)

1/8 teaspoon pepper

1 medium cucumber, peeled and thinly sliced

1/4 cup radishes, thinly sliced

2 tablespoons fresh parsley, chopped

Directions

Combine Italian dressing and pepper in a medium bowl; stir well.

Add cucumber, onion, radishes, and parsley.

Toss gently to coat.

Cover and marinate in refrigerator for at least 4 hours.

Serve salad and enjoy.

Nutritional Information Per Serving: Calories: 21; Protein: Trace g; Fat: Trace g; Sodium: 5 mg; Cholesterol: 0 mg; Carbohydrates: 4 g; Exchanges: Free

ALL-IN-ONE CHOCOLATE CAKE

This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for greasing baking pans

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup best-quality cocoa powder

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla

3/4 cup sour cream, at room temperature

For the Frosting:

6 ounces good-quality semisweet chocolate, broken into small pieces

3 ounces (3/4 stick) unsalted butter

1 tablespoon light corn syrup

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups confectioners' sugar, sifted

Preparation

For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

Pasta Party!

Here are six pasta recipes to help you through the day. Enjoy!

FRESH VEGGIE PASTA

This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. thin spaghetti or angel hair pasta

4 medium tomatoes, chopped

1/2 small white onion, finely chopped

1 lb. shelled edamame, steamed

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

Instructions

Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.

Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg

BASIC TOMATO SAUCE

This was in the October 2016 issue Runner's World. Makes 1 quart. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

This recipe begins, “Using the whole tomato, but squeezing out some of the juice, makes it just right.”

Ingredients

5 lb. tomatoes

1 clove garlic, peeled

1 tsp. salt

Leaves from 1 sprig fresh basil

1 Tbsp. extra virgin olive oil

Instructions

Cut out any brown spots from the tomatoes, core, halve through the equator, and gently squeeze the juice from the tomatoes. (Don’t squeeze too hard; you still want a bit of juice in there.) Working in batches, place the tomatoes in a food processor or blender with the garlic, salt, and basil and process to combine. If you prefer a chunky tomato sauce, simply cut the tomatoes into quarters and roughly mash with a potato masher. In a large saucepan, heat the oil over medium heat. Add the tomato pulp, stir, and reduce the heat to low. Simmer, stirring occasionally, for 2 hours, until the sauce has reached your desired consistency. Pour the hot sauce into wide-mouthed glass jars, leaving 1 inch of space at the top for the sauce to expand. Let the jars cool before you put them in the freezer to freeze for up to 10 months (be sure to label and date them!). Makes 1 quart.

Nutrition Information: Calories per 1/2-cup serving: 67; Protein: 3 g; Carbs: 11 g; Fiber: 3 g; Sugar: 7 g; Total fat: 2 g; Saturated fat: 0 g; Sodium: 305 mg

SLOW COOKER VEGETARIAN LASAGNA

This recipe begins, “This savory, vegetarian lasagna cooks is slow-cooked for three hours for a melt-in-your-mouth meal.”

http://www.diabeticconnect.com/diabetic-recipes/general/7424-slow-cooker-vegetarian-lasagna

Ingredients

16 oz partly skim ricotta

3 garlic cloves, minced

1/4 tsp dried oregano

1/2 tsp pepper

1/4 tsp red pepper flakes (optional)

1/2 cup shredded Parmesan cheese

1 box lasagna noodles, UNCOOKED

28 oz diced tomatoes, drained

28 oz marinara sauce

1 handful flat leaf parsley, chopped

3 cups shredded mozzarella cheese

6 oz baby spinach (about 3-4 cups)

Directions

In a medium bowl add ricotta, peppers, red pepper flakes, oregano, garlic, and Parmesan cheese. Combine well; set aside.

In another medium bowl, combine diced tomatoes, pasta sauce, and parsley; set aside.

In a 6 quart slow cooker, add about 1 cup of tomato mixture to the bottom (enough to just cover the bottom). Add a layer of noodles on top, breaking to fit. Add half the baby spinach. Add 1/3 of the ricotta mixture, loosely spreading it around with spatula. Top with 1 cup of mozzarella cheese then 1/3 of the remaining tomato mixture. Add another layer of noodles, then repeat layering with spinach, ricotta, mozzarella, and tomato mixture. Top with noodle layer, then remaining ricotta, tomatoes, and then mozzarella.

Cover and cook on low for 3 hours, or until the noodles are tender. (You may leave the slow cooker on "Warm" until ready to eat).

Remove cover and allow to cook for at least 15 minutes. Slice and serve.

Nutritional Facts: Servings 6; Amount Per Serving: Calories 350; Total Fat 19 g; Saturated Fat 10 g; Cholesterol 55mg; Sodium 840mg; Potassium 1020 mg; Carbohydrate 29g; Dietary Fiber 6g; Protein 19g

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

SLOW COOKER MACARONI AND CHEESE

This comes from country music star Trisha Yearwood, who also stars in The Food Network show Trisha’s Southern Kitchen. Total Time: 3 hr 25 min; Prep: 10 min; Cook: 3 hr 15 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html?oc=linkback

Ingredients

Cooking spray

8 ounces elbow macaroni, cooked

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

SPAETZLE

This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”

Yield: 4 servings; Time: 30 minutes.

This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.

Ingredients

Salt

2 cups flour

1/2 teaspoon freshly ground black pepper, more to taste

3 eggs

1 cup milk, more if needed

2 to 4 tablespoons butter or olive oil

Chopped fresh parsley or chives for garnish

PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.

Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.

Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.

Wednesday Recipes

Here are today's six recipes to help you through the day, including Pecan Butter Chocolate Truffles with Sea Salt and Portobello Lasagna Rollups. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT

This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”

This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.

Makes 12 muffins.

This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.

Ingredients (for the pecan butter)

2 cups pecans

10 Deglet dates, pitted

1/2 tsp. ground cinnamon

Ingredients (for the coating)

2 Tbsp. virgin coconut oil

3 Tbsp. maple syrup

3 Tbsp. unsweetened cocoa powder

1 tsp. coarse sea salt

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.

In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.

Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.

To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.

Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.

Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.

SLOW COOKER VEGETARIAN LASAGNA

This recipe begins, “This savory, vegetarian lasagna cooks is slow-cooked for three hours for a melt-in-your-mouth meal.”

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/7424-slow-cooker-vegetarian-lasagna

Ingredients

16 oz partly skim ricotta

3 garlic cloves, minced

1/4 tsp dried oregano

1/2 tsp pepper

1/4 tsp red pepper flakes (optional)

1/2 cup shredded Parmesan cheese

1 box lasagna noodles, UNCOOKED

28 oz diced tomatoes, drained

28 oz marinara sauce

1 handful flat leaf parsley, chopped

3 cups shredded mozzarella cheese

6 oz baby spinach (about 3-4 cups)

Directions

In a medium bowl add ricotta, peppers, red pepper flakes, oregano, garlic, and Parmesan cheese. Combine well; set aside.

In another medium bowl, combine diced tomatoes, pasta sauce, and parsley; set aside.

In a 6 quart slow cooker, add about 1 cup of tomato mixture to the bottom (enough to just cover the bottom). Add a layer of noodles on top, breaking to fit. Add half the baby spinach. Add 1/3 of the ricotta mixture, loosely spreading it around with spatula. Top with 1 cup of mozzarella cheese then 1/3 of the remaining tomato mixture. Add another layer of noodles, then repeat layering with spinach, ricotta, mozzarella, and tomato mixture. Top with noodle layer, then remaining ricotta, tomatoes, and then mozzarella.

Cover and cook on low for 3 hours, or until the noodles are tender. (You may leave the slow cooker on "Warm" until ready to eat).

Remove cover and allow to cook for at least 15 minutes. Slice and serve.

Nutritional Facts: Servings 6; Amount Per Serving: Calories 350; Total Fat 19 g; Saturated Fat 10 g; Cholesterol 55mg; Sodium 840mg; Potassium 1020 mg; Carbohydrate 29g; Dietary Fiber 6g; Protein 19g